Lead Sous Chef | Menu Innovation & Kitchen Leadership

Le Meridien & Sheraton Charlotte Hotels; Charlotte (NC); Presencial; USD 52.000 - 76.000; Jornada completa

Descripción de la vacante

Le Meridien Sheraton Charlotte is seeking a dynamic Sous Chef to lead our kitchen team in a fast-paced hotel environment. You will oversee all cooking operations, assist in menu development, and ensure quality, portioning, and presentation meet the brand's high standards.

This role requires strong leadership, experience in culinary management and a track record of delivering guest satisfaction while managing budgets and inventory.

Formación

• Strong leadership in culinary management.
• Proven ability to maintain high guest satisfaction.
• Ability to manage financial goals and budgeting.
• Familiarity with inventory and budget management software.
• Flexibility with work schedules.

Responsabilidades

• Manage and schedule kitchen staff to maintain proper staffing levels and adherence to labor standards.
• Oversee all cooking operations, ensuring quality, portioning, and presentation.
• Assist in meal planning, menu development, and requisitioning food and equipment.
• Uphold health, sanitation, and safety standards while maximizing profitability and guest satisfaction.
• Develop short- and long-term operational and financial plans for the restaurant.
• Manage inventory control and ensure regulatory compliance; hire, train, and review staff with HR guidance.
• Lead monthly team meetings to address safety and policy updates.
• Develop quarterly menus and customize offerings for special events.

Conocimientos

Leadership

Guest satisfaction

Budget management

Inventory software

Flexible schedules

Herramientas

Inventory software

Descripción del empleo

Le Meridien Sheraton Charlotte is seeking a dynamic Sous Chef to lead our kitchen team in a fast-paced hotel environment. You will oversee all cooking operations, assist in menu development, and ensure quality, portioning, and presentation meet the brand's high standards.

This role requires strong leadership, experience in culinary management and a track record of delivering guest satisfaction while managing budgets and inventory.